Pumpkin Soup with Basil Pesto Ravioli

Name: Pumpkin Soup with Basil Pesto Ravioli
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; good sprig each of rosemary and thyme; good knob of butter; 3–4 garlic cloves, finely chopped; about 1.5 litres (2¾ pints) vegetable stock; 1 leek, trimmed and chopped; 4–5 celery stalks, roughly chopped; 500 g (18 oz) peeled and seeded pumpkin or squash, roughly chopped; salt and black pepper; 200 g (7 oz) plain flour or Italian “00” (doppio zero) flour; 1 egg, plus 1 extra egg yolk; splash of oil; pinch of salt; 3 tbsp basil pesto

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Adrian confesses that one evening he made a large batch of pumpkin soup that was perfectly nice but just a bit boring, so he came up with this idea of adding a big splash of flavour to the soup by means of a raviolo filled with pesto.

Ingredients

1 tbsp olive oil
good knob of butter
good sprig each of rosemary and

Europe
Italy
Vegetarian
Mediterranean
Soup

Method

Well ahead, make the basil pesto ravioli: mix the flour, whole egg, salt and oil in a blender, and then bring together with some cold water (2–3 spoonfuls at the most) to form a coherent dough. Knead for about 10 minutes until smooth, then wrap in foil or plastic wrap and leave to rest in the fridge for about 1 hour.
Roll the rested pasta dough to the thickness of